‘Yaya meal’ as seen by an event organizer

THIS IS in connection with Rina Jimenez David’s April 10 column titled “Still on that ‘yaya meal.’” I truly agree with her because the much-talked about “yaya meal” issue is a true reflection of our society and identity as a people. Having been in the weddings and events management industry for years, I have heard it also being called “crew meal” or “suppliers’ meal” which usually consists of a cup of rice, gravy and fried chicken. The yaya meal is no exception.

Honestly I wonder why such a meal exists. Why do we think that because clients pay suppliers to help them throughout the planning and coordination stages and process, they do not at all deserve to eat a sumptuous meal? On the contrary, clients should all the more provide food for suppliers really well because they, as suppliers, are part of the success of their event. In other words, they invested their time, talent and service in their clients’ “cause.”

I am fully aware and do understand that sometimes clients are on a budget cap. If they engage the services of a caterer, hotel or restaurant that happens to think along this line, then they should know of other effective ways to endorse these types of meals. Instead of saying “yaya meal,” “crew meal” or “suppliers’ meal,” I think referring to them simply as “chicken/pork adobo” or “daing na bangus” will do.

Still, suppliers also deserve to eat the good food clients eat—if only as a fitting reward for their hard, honest work and the quality, professional service they have rendered.

God created food to feed and nourish us. I find it somewhat sad that people put a classification to it as to which befits a certain sector. Reminds me of the caste system in India.

The yaya meal, yes, is an issue blown out of proportion, but it should not be downplayed either. In this instance, the exaggeration is useful and necessary because it has opened our eyes and made us more watchful and responsible with our thoughts, actions and behavior.

—MEANNE M. MIJARES,

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